Spanakopita Lasagna
Transform your weeknight dinner routine with this mouthwatering Spanakopita Lasagna, a delightful fusion of classic Greek flavors and comforting Italian pasta. Featuring tender layers of lasagna noodles, a creamy spinach and ricotta filling infused with fresh dill and nutmeg, and the tangy richness of crumbled feta, this dish is a Mediterranean-inspired twist on a family favorite. Topped with gooey mozzarella and optional béchamel sauce for added decadence, this lasagna bakes to golden, bubbly perfection in just 45 minutes. Perfect for vegetarians and packed with vibrant nutrients from baby spinach, it's a hearty yet sophisticated dish that’s destined to impress. Ideal for feeding a crowd or savoring leftovers, this innovative recipe makes an incredible addition to your dinner rotation. Keywords: spanakopita lasagna, Greek-inspired lasagna, vegetarian lasagna recipe, spinach ricotta lasagna, creamy spinach pasta.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 16 cups Baby spinach, chopped
- 3 tablespoons Fresh dill, chopped
- 2 cups Ricotta cheese
- 2.5 cups Feta cheese, crumbled
- 2 large Eggs
- 0.25 teaspoons Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Mozzarella cheese, shredded
- 2 cups Bechamel sauce (optional for added creaminess)
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions, drain, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Gradually add the chopped spinach to the skillet, stirring until wilted. This will take about 5-7 minutes. Remove from heat and allow to cool slightly.
In a large mixing bowl, combine the ricotta cheese, 2 cups of crumbled feta cheese, eggs, nutmeg, salt, black pepper, and fresh dill. Mix until well incorporated.
Fold the cooled spinach mixture into the ricotta mixture, ensuring everything is evenly combined.
Grease a 9x13-inch baking dish. Begin with a layer of lasagna noodles (approximately 4 pieces) on the bottom.
Spread 1/3 of the spinach-ricotta mixture over the noodles. Sprinkle with 1/3 cup of mozzarella cheese, and if using, drizzle 1/3 cup of bechamel sauce over the layer.
Repeat the layering process two more times, ending with a final layer of noodles on top.
Finish by sprinkling the top with the remaining mozzarella cheese and the last 1/2 cup of crumbled feta cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
6600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.5 g | 408% | |
| Saturated Fat | 174.0 g | 870% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1445 mg | 482% | |
| Sodium | 12936 mg | 562% | |
| Total Carbohydrate | 661.7 g | 241% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 65.9 g | ||
| Protein | 327.7 g | 655% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 8014 mg | 616% | |
| Iron | 60.7 mg | 337% | |
| Potassium | 8553 mg | 182% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
